flos_lingua_est
Yukidaruma at this time of the year. Yukidaruma, which I have been saving until this time of the year.
What are you doing? I think so too. lol lol lol.
I think SENKYO is actually a sake that has the characteristic of being hard to deteriorate. People don't often mention this because of its low alcohol content and light flavor. That's why I have confidence that I can let it sit for this long.
But from the moment it is poured and from the moment you drink it, it is fizzy. The freshness is a bit muted as the wine is starting to take on a greenish-yellow color, but you can taste the flavor from the first sip, and it seems milder on the palate than it did right after release.
It is surprisingly dry for a wine that has been laid down for six months. It has a dry aroma that can stand on its own. As a meal, it would be great with a salad or hors d'oeuvres.
I would buy two bottles from this year, one to drink right away and one to let it sit for a bit...it's so consistently delicious that it seems like it should be.
Japanese>English